Mexican Street Corn Pasta Salad is a must-try dish!

If you love bold flavors and crowd-pleasing recipes, you’re about to become obsessed: Mexican Street Corn Pasta Salad is a must-try dish! Imagine juicy, golden corn kernels mingling with tender pasta, all tossed in a creamy, zesty dressing flecked with Mexican spices and finished off with a generous shower of crumbled cotija cheese and fresh cilantro. It’s part comfort food, part summertime fiesta, and completely irresistible—making it perfect for everything from casual picnics to vibrant potlucks.

Ingredients You’ll Need

You’ll be amazed at how a handful of simple ingredients combine to create such a memorable dish! Each one brings its own bit of magic, whether it’s texture, creaminess, tang, or that signature smoky pop. Gather your ingredients and get ready to be wowed!

• Rotini or penne pasta (3 cups, cooked): These pasta shapes have the perfect nooks and crannies to catch all the creamy, flavorful dressing!
• Corn (2 cups): Grilled for smoky depth, or use frozen or canned for pure convenience—every bite should burst with sweet juiciness.
• Mayonnaise (1/3 cup): The creamy base that gives everything luscious mouthfeel and classic Mexican street corn richness.
• Sour cream (1/3 cup): Adds tang that balances the spice and rounds out the sauce beautifully.
• Lime juice (1 tablespoon): Brightens everything up and makes the dish taste ultra fresh.
• Chili powder (1 teaspoon): Brings just the right kick—not too fiery, but definitely lively!
• Smoked paprika (1/2 teaspoon): A pinch transforms the dressing with earthy, smoky warmth reminiscent of street-style elote.
• Garlic powder (1/4 teaspoon): For subtle, savory undertones that blend seamlessly into the dressing.
• Salt and pepper (to taste): Season the salad so all the flavors really sing!
• Fresh cilantro (1/4 cup, chopped): Brings a pop of green and herbal freshness to every forkful.
• Cotija cheese (1/3 cup, crumbled): The classic crumbly, salty finish that makes this pasta salad truly unforgettable.

How to Make Mexican Street Corn Pasta Salad is a must-try dish!

Step 1: Cook the Pasta

Start by boiling your rotini or penne pasta until it’s al dente—just tender, with a little bite. Drain and rinse with cold water to stop the cooking and keep the noodles from sticking. This step is the foundation, ensuring your pasta salad has the perfect texture to soak up all those flavors.

Step 2: Prepare the Corn

If you’re using fresh corn, grill it first to coax out that irresistible char and smokiness—then slice off the kernels. If time is short, you can use frozen (thawed) or drained canned corn for simplicity. Whichever you choose, make sure the corn is sweet and juicy, as it’s the star ingredient in Mexican Street Corn Pasta Salad is a must-try dish!

Step 3: Make the Creamy Dressing

In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper. The result? A dreamy, tangy-sweet sauce with gentle heat and zing—exactly what brings the salad together and gives it that iconic elote flavor!

Step 4: Combine Pasta and Corn

Add your cooked, cooled pasta and corn to a large mixing bowl. Gently toss to combine, making sure the corn is evenly distributed. Already, you’ll see this dish turning colorful and inviting!

Step 5: Toss with Dressing

Pour your creamy dressing over the pasta and corn mixture, then toss everything together until every bite is beautifully coated. If you think it looks tempting now, just wait until it chills and the flavors meld.

Step 6: Add Cilantro and Cotija

Fold in the chopped cilantro and crumbled cotija cheese. This last step adds a fresh herbal lift and that distinctive salty finish—giving Mexican Street Corn Pasta Salad is a must-try dish! its signature punch.

Step 7: Chill and Serve

Cover the bowl and let the salad chill in your fridge for at least 30 minutes (if you can wait that long). This allows all the flavors to mingle and develop, making every bite extra special once it hits the table.

How to Serve Mexican Street Corn Pasta Salad is a must-try dish!

Garnishes

To make your Mexican Street Corn Pasta Salad is a must-try dish! truly pop, top each serving with extra crumbled cotija, a sprinkle of chili powder, more fresh cilantro, or even a drizzle of hot sauce. A few lime wedges on the side let guests add a last burst of brightness!

Side Dishes

This pasta salad pairs beautifully with grilled meats like chicken, steak, or shrimp. It also shines alongside tacos, burgers, or any barbecue spread. Serve it with crispy tortilla chips for a fun twist, or pile it high as a vibrant centerpiece on your next potluck table.

Creative Ways to Present

Try spooning the salad into small mason jars or individual cups for picnics, piling it onto a bed of baby arugula for a main course salad, or stuffing it into lettuce wraps for a fresh party appetizer. However you serve it, Mexican Street Corn Pasta Salad is a must-try dish! that’s always a conversation starter.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Pasta Salad is a must-try dish! keeps well in the fridge for up to three days in an airtight container. The flavors actually deepen as they mingle, so it’s just as tasty the next day—if not better!

Freezing

Freezing isn’t recommended for this recipe, since the creamy dressing can separate and the pasta and corn may lose their vibrant texture after thawing. For best results, enjoy fresh or within a few days of making.

Reheating

There’s really no need to reheat this pasta salad—Mexican Street Corn Pasta Salad is a must-try dish! that’s meant to be served chilled or at room temperature. If it’s just come out of the fridge, let it sit for a bit to take off the chill and stir well before serving.

FAQs

Can I make Mexican Street Corn Pasta Salad is a must-try dish! ahead of time?

Absolutely! You can prepare everything the night before, chill it in the fridge, and give it a quick toss before serving. In fact, making it ahead lets the flavors get even better.

What type of pasta works best?

Short, twisty shapes like rotini or penne work wonderfully. Their curves help grab all the dressing and corn kernels. Feel free to swap in farfalle or shells if that’s what you have on hand!

Is cotija cheese necessary, or can I substitute something else?

While cotija is traditional and delivers that authentic salty tang, you can substitute feta or queso fresco with delicious results if cotija isn’t available.

How spicy is this salad?

The chili powder and smoked paprika add gentle heat, not overwhelming spice. Want to amp it up? Add a diced jalapeño or a dash of hot sauce to your dressing.

Can I make Mexican Street Corn Pasta Salad is a must-try dish! gluten-free?

Definitely! Simply use your favorite gluten-free pasta and double-check labels on your seasonings and cotija. Your salad will still be creamy, vibrant, and irresistible.

Final Thoughts

Whether you’re looking for a fun new side dish or a colorful meal all on its own, Mexican Street Corn Pasta Salad is a must-try dish! Gather your ingredients, mix up a batch, and don’t be surprised when it disappears in a flash—this is one recipe everyone will want seconds of. Give it a try, share it with friends, and let it become a staple at your table.

Print